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1
Mix sugar and cornstarch in top of a double boiler and gradually stir in milk.
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2
Add egg yolks and beat until frothy.
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3
Set over simmering water and heat 15 minutes, stirring now and then at first, constantly toward the end.
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4
Cool and stir in vanilla.
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5
Beat egg whites to soft peaks and fold in.
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6
Pour into 2 refrigerator trays and freeze until mushy.
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7
Spoon into a large bowl, beat hard until fluffy, then beat in cream.
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8
Spoon into 3 trays and freeze until firm.
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9
VARIATIONS
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10
Berry Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 2 cups any crushed, sweetened-to-taste berries (fresh, frozen, or canned) along with beaten egg whites.
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11
Per serving (with frozen raspberries): 245 C, 110 mg CH, 65 mg S*
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12
Banana Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 2 cups pureed ripe bananas (about 6 medium-size bananas) along with egg whites.
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13
Per serving: 255 C, 105 mg CH, 65 mg S*
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14
Pineapple Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 3 (8-ounce) cans crushed pineapple (un-drained) along with egg whites.
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15
Per serving: 240 C, 105 mg CH, 65 mg S*
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16
Peach or Apricot Ice Cream: Prepare as directed but reduce vanilla to 1/2 teaspoon and add 1/2 teaspoon almond extract; mix in 2 cups peach or apricot puree along with beaten egg whites.
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17
Per serving (with peach puree): 225 C, 105 mg CH, 70 mg S*
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18
Orange Ice Cream: Prepare custard mixture as directed, using 3/4 cup sugar and 3 cups milk.
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19
Add 1 (6-ounce) can thawed frozen orange juice concentrate and 1 cup freshly squeezed orange juice; omit vanilla.
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20
Proceed as directed.
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21
Per serving: 215 C, 105 mg CH, 55 mg S*
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22
Chocolate Ice Cream: Add 2 (1-ounce) squares coarsely grated unsweetened chocolate to hot custard mixture and stir until melted.
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23
Reduce vanilla to 1 teaspoon and proceed as directed.
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24
Per serving: 230 C, 105 mg CH, 65 mg S*
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25
Coffee Ice Cream: Sprinkle 1/3 cup instant coffee powder over hot custard mixture and stir until blended.
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26
Reduce vanilla to 1/2 teaspoon and proceed as directed.
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27
Per serving: 205 C, 105 mg CH, 65 mg S*
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28
Burnt Almond Ice Cream: Prepare custard mixture as directed, using 1/2 cup sugar; caramelize 1/2 cup sugar and mix in along with vanilla called for.
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29
Proceed as directed, mixing 1 cup coarsely chopped toasted, blanched almonds into beaten frozen mixture along with whipped cream.
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30
Per serving: 270 C, 105 mg CH, 65 mg S*
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31
Butter Pecan Ice Cream: Prepare as directed, mixing 1 cup coarsely chopped, butter-browned pecans into beaten frozen mixture along with whipped cream.
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32
Per serving: 275 C, 105 mg cu.
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33
65 mg S*
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34
Pistachio Ice Cream: Prepare as directed but reduce vanilla to 1 teaspoon and add 1/2 teaspoon almond extract.
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35
Tint mixture pale green before freezing.
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36
Mix 3/4 cup coarsely chopped pistachio nuts into beaten frozen mixture along with whipped cream.
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37
Per serving: 260 C, 105 mg CH, 65 mg S*
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38
Peppermint Ice Cream: Prepare as directed but omit vanilla and add 1/4 teaspoon peppermint extract; also mix 1 1/2 cups finely crushed peppermint candy into beaten frozen mixture along with whipped cream.
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39
Per serving: 260 C, 105 mg en, 70 mg S*
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40
Rum-Raisin Ice Cream: Soak 2/3 cup minced seedless raisins in 1/3 cup dark rum while preparing recipe; fold into beaten frozen mixture along with whipped cream.
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41
Per serving: 245 C, 105 mg CH, 65 mg S*
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42
Eggnog Ice Cream: Prepare basic recipe as directed and mix 1/4 cup rum or brandy into beaten frozen mixture along with whipped cream.
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43
Per serving: 245 C, 105 mg cu.
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44
65 mg S*
